Test Kitchen Secret: Toasting pecans deepens their natural buttery sweetness. Keep them on-hand by refrigerating shelled pecans (toasted or untoasted) in an airtight container for up to three months or freeze up to six months.

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant. Remove from oven; increase oven temperature to 425 degrees. Unroll piecrust on a lightly floured surface. Cut piecrust into fourths. Divide apples among each fourth, placing in center. Pull corners together over apples, pinching edges to seal. Place on a lightly greased aluminum foil-lined baking sheet; brush with egg white, and sprinkle with sugar. Bake at 425 degrees for 20 to 22 minutes or until golden. Serve apple bundles with caramel topping. Sprinkle with pecans.

Note: We tested with Stouffer's Harvest Apples and Smucker's Caramel Flavored One is from scratch, capturing apples at their peak. The other is easy enough for your busiest day.